Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, November 12, 2012

A little light feast in this green-bean dish

I certainly know one recipe that, Lord willing, will be on my Thanksgiving table.

We test-drove Green Beans with Lemon and Garlic last night for dinner. The recipe showed up in my most recent Sam’s Club flyer. The feature was called “The Light Feast” and recommended ways to eat healthy over the holidays without giving up great taste.

Fresh green beans are stir-fried until tender/crisp and then tossed with lemon juice, salt, pepper, maple syrup, and garlic. The toasted nut and lemon-zest topping go on at the end.

Hubby and I agreed: what a great new way to prepare green beans! The toasted nuts give it a Thanksgiving-y twist; the lemon makes it light, and the maple syrup stirred in just does what maple syrup is supposed to do. This recipe’s a keeper!

Green Beans with Lemon and Garlic

2 tablespoons olive oil
2 pounds green beans, trimmed and cut into 1-inch pieces
2 tablespoons lemon juice
3/4 teaspoon sea salt 
1/2 teaspoon ground pepper
2 tablespoons maple syrup (I used sugar-free syrup)
4 cloves garlic, minced
zest of two lemons
1/3 cup pecans, chopped and toasted

In a large skillet heat olive oil over medium heat. Add green beans and cook until beans are still crisp, about 10 minutes. Add lemon juice, salt, pepper, and maple syrup. Add garlic and cook for 1 minute longer. Transfer to a serving dish and garnish with lemon zest and toasted pecans. Serve hot. Makes 6 servings. (Source: SamsClub.com/healthy living)

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